Sourdough Cinnamon Rolls

From our Church Lady

1. The night before making the rolls create your new sponge
   • 1 C starter
   • 2.5 C AP flour
   • 2 C warm water
2. The next morning, stir batter down.  Put 1 C in fridge for next use
3. Create Cinnamon Roll Batter
   • 1 egg
   • 1/4 C soft butter
   • 2 tsp baking poder
   • 1 tsp baking soda
   • 3 TBL sugar
   • 1 tsp salt
   • Flour to make a dough
4. Mix and knead to form a soft, smooth dough
5. Let rise 1 hour
6. Roll to 1/2 inch thickness
7. Spread with butter, brown sugar, white sugar, cinnamon and raisins
8. Roll up, pinching the seams closed
9. Slice into 1 inch thick slices
10. Lay in greased baking tray
11. Let rise 1 hour
12. Bake at 400º for 20 minutes